Lablabi

Prepare the Chickpeas

If using dried chickpeas, soak them in water overnight. Drain and rinse before cooking.

In a large pot, add the soaked chickpeas and cover them with fresh water or vegetable broth.

Bring to a boil, then reduce the heat and simmer for about 1-1.5 hours, or until the chickpeas are tender. If using canned chickpeas, you can skip this step and proceed to the next.

Cook the Aromatics

In a large skillet, heat the olive oil over medium heat.

Add the finely chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Combine and Season

Add the cooked chickpeas (and their cooking liquid if using dried chickpeas) to the skillet with the onions and garlic.

Stir in the ground cumin, ground coriander, paprika, ground caraway seeds, salt, and black pepper.

Bring the mixture to a simmer and cook for another 10-15 minutes to allow the flavors to meld together.

Add Lemon Juice

Stir in the lemon juice and adjust the seasoning if necessary.

Serve

Divide the torn pieces of stale bread among serving bowls.

Ladle the hot chickpea soup over the bread.

Top with a dollop of harissa, a drizzle of olive oil, and garnish with capers and chopped fresh parsley if desired.